{"id":4862,"date":"2012-04-17T13:11:38","date_gmt":"2012-04-17T19:11:38","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4862"},"modified":"2012-04-17T13:11:38","modified_gmt":"2012-04-17T19:11:38","slug":"peanut-noodles-with-chicken-and-vegetables","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2012\/04\/17\/peanut-noodles-with-chicken-and-vegetables\/","title":{"rendered":"Peanut Noodles with Chicken and Vegetables"},"content":{"rendered":"

One of the great things about having a pantry that’s on the small side is that it is next to impossible to lose track of food, only to find it years later. \u00a0I don’t have to get elbow-deep in my canned goods to find a can of tomatoes. \u00a0My small food storage also keeps me from stocking up on things I don’t need…I do have a snack bowl on top of the cabinet for my assortment of gummy candies and what remains of Carson’s Easter goodies. \u00a0But candy is a need, right?<\/p>\n

Anyway, when I came across this recipe on Eatingwell.com I knew that I had about 3\/4 of a box of thin spaghetti because I see it every time I get something from the pantry, so I added this to my meals for the week. \u00a0I was already planning to buy chicken for chicken parmesan, so I was able to buy a 4 pack of chicken breasts and know that they would all get used that week. \u00a0That makes me happy.<\/p>\n

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The recipe calls for a bag of vegetable medley, but I just used veggies that we like; broccoli, red bell pepper, snap peas, frozen edamame and carrots. \u00a0Since I was using more like 11-12 ounces of spaghetti, I increased the amount of vegetables I used to about 20 ounces. \u00a0I really like there to be a lot of vegetables in pasta dishes, so you may not want to use as much as I did. \u00a0I used 1 medium sized broccoli crown, 1 red bell pepper, 5 small carrots, 1 small bag of snap peas, and 8 ounces of frozen edamame. \u00a0I kept the sauce pretty much the same, but did end up adding more soy and a drizzle of sesame oil at the end. \u00a0The sriracha is spicy. \u00a0I like spice, so I used 2 teaspoons of the stuff and definitely felt the heat. \u00a0If you are not a fan of spicy foods, use 1\/2 a teaspoon in the sauce, taste it and add more if you’d like.<\/p>\n

A mistake I made with this was adding all of my vegetables at once. \u00a0The carrots were a little under cooked, so if you’re using carrot slices, don’t slice them too thick and make sure to give them a head start in the boiling water. \u00a0The broccoli, bell pepper, snap peas and edamame cooked easily in the 3-4 minutes of cooking time.<\/p>\n

To make this meal even faster to fix, use shredded rotisserie chicken. \u00a0Buy bagged vegetables that are ready to go, or chop your veggies the morning of or the night before. \u00a0You can even make the sauce ahead of time and refrigerate it. \u00a0The heat from the cooked pasta and hot water will loosen it up as it will be stiff coming out of the fridge. \u00a0You can serve this warm or cold. \u00a0We ate it both ways and it was delicious.<\/p>\n

Peanut Noodles with Chicken and Vegetables<\/h3>\n

Adapted from Eatingwell.com<\/a><\/p>\n

Serves 6-8<\/p>\n

Ingredients<\/em><\/p>\n